Well here it goes pork loin in a MES

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zzrguy

Meat Mopper
Original poster
Feb 9, 2014
151
15
Well I pick up a 10lb pork loin at BJ's cut it in half rubbed it down with some home made rub cover ed it in bacon (cause nothing says Happy New Year lIke pork rapped in pork). I'm hopefully that 4hr at 275° does the trick cause I got 11 hungry firemen to feed. Her they are going in.
Bacon if God didn't want us to eat it he would have made so dam good.
 
That was a little fast 2hr and they are 145° I lower it down to 225°now I have room wait till the tattered done.
 
Ok in going to that the thermostat is off on this MES by alot the two roast hit 145°in 2hrs they have a nice smokey flavor but I was expecting to have more time to cook the rest of the meal so it would all be ready around the same time.
Here's a look at my loin
 
Ok in going to that the thermostat is off on this MES by alot the two roast hit 145°in 2hrs they have a nice smokey flavor but I was expecting to have more time to cook the rest of the meal so it would all be ready around the same time.
Here's a look at my loin

First off, nice smoke... Thumbs Up

Yea, most (not all) but most stock therms are notorious for being off ! I'd suggest a Maverik therm to track temps, both meat IT & smoker chamber temp... It's a dual probe therm... My guess was a couple hours on your smoke, with an IT of 145* with the loin, I kinda figured it'd be done around that timeframe !
 
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I normally avoid looking at a fellows loin but this is an exception. Very nice!

Disco
 
Thanks everyone the brothers loved it it came out super juicy and flavorful.
 
I'm guessing I'd did a great job they haven't stop raven about it and it been 15 days.
 
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